Mom's Shrimp Mousse

Mom's Shrimp Mousse

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Karen Stewart


My mum was a caterer for years and this is one from her recipe box that was a hit at most parties or events. Hope you enjoy.


★★★★★ 1 vote

20 Min


  • 1
    10 1/4 oz can tomato soup
  • 1 1/2
    envelopes unflavored gelatin
  • 1 c
  • 1 Tbsp
    worcestershire sauce
  • 3
    stalks celery, chopped
  • 1
    onion, chopped
  • 1
    8 oz pkg cream cheese
  • 1/4 c
    cold water
  • 2
    4 1/2 oz cans shrimp or 1 (8-9 oz) pkg small frozen shrimp
  • ·
    salt and pepper to taste
  • ·
    black olives and pimiento strips (optional)

How to Make Mom's Shrimp Mousse


  1. Warm soup and cream cheese in saucepan over low heat until cheese melts.
  2. Soften gelatin in cold water and add to soup. Stir over heat until gelatin dissolves.
  3. Put cheese mixture and remaining ingredients in food processor and process until smooth. Pour into a ring mold (4 cup capacity) and refrigerate. Can be made several days ahead. Unmold unto lettuce lined serving plate. Fill center with black olives and pimiento strips.
  4. Please note: Grease mold with mayonnaise to make it easier to unmold mousse. To unmold loosen around the edges with a flat knife. Dip mold briefly in hot water.

Printable Recipe Card

About Mom's Shrimp Mousse

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy

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